This streusel-topped recipe for mini pumpkin pies is the perfect fall dessert – buttery crust, pumpkin pie filling, and cinnamon crumb topping.
Pumpkin Spice is a Fall favorite. From Lattes to Pumpkin Spice Sticky Buns to these delicious mini pies, indulge yourself in the season’s best flavors.
Pumpkin Spice At Its Finest
From late summer until Thanksgiving, pumpkin spice takes over our stores. I kid you not – I saw pumpkin spice body wash the other day!
Listen, I’m crazy about pumpkin spice just as much as the next girl, but am I the only one who thinks body wash is one step too far? I don’t know about you, but I don’t want to get out of the shower smelling like a pumpkin pie.
I’m kicking off this year’s pumpkin craze with these amazing Pumpkin Streusel Tarts. Last year, I posted my Pumpkin Pie Sticky Buns, and they have been so popular I wasn’t sure how to compete, but these tarts are fabulous!
Watch How to Mini Pumpkin Pies
Why This Recipe Works
- The pumpkin spice pie filling and buttery cinnamon crumb topping make a scrumptious flavor profile.
- The flaky crust filled with the contrasting soft filling and crunchy topping creates a wonderful range of textures.
Is canned pumpkin the same as pumpkin purée?
Canned pumpkin is simply cooked and sometimes spiced and sweetened before canning. While pumpkin puree is usually fresh pumpkin that’s cooked and pureed.
I made this recipe using both canned and fresh pumpkin, and with all of the spice, the pumpkin flavor came through wonderfully with both.
One thing to remember with canned Pumpkin is that it often comes sweetened, so look at the ingredients on the label and taste. You may want to adjust the recipe accordingly if it seems quite sweet.
If you want to use fresh pumpkin, ensure you know what you’re doing, as it can be quite watery if not done well. See this article from Breads from Anna for some great advice on making your own.
Homemade Crust vs. Store Bought
These tarts are really simple to make. If you buy a ready-made crust, it would take no time at all, but I promise the homemade crust is worth the added effort!
For more details on making homemade pie crust, see my post on how to make pie crust.
How To Make Mini Pumpkin Pies
Start with rolling the dough to a ¼ inch thick. Cut the dough using a cookie cutter slightly larger than your cupcake sections in a cupcake pan.
Place the circles into the sections of the pan, chill for 20 minutes and dock with a fork.
To make the filling, start by melting butter in a pan over medium heat. Add brown sugar, cinnamon, nutmeg, ground cloves, flour, and pumpkin.
Add the condensed milk and egg and mix until smooth.
Heat and whisk until the mixture starts to bubble. Turn the heat all the way down and continue mixing until it thickens to a spreadable consistency. Remove from heat and set aside.
To make the topping, start by adding both sugars, cinnamon, and salt into a medium mixing bowl. Mix together until combined. Add melted butter.
Stir to blend and set aside.
Spoon the filling into the tart shells.
Cover with the crumb topping and bake.
Enjoy warm or cooled.
Erren’s Top Tips
- Use Fresh Grated Nutmeg to give your Pumpkin Spice an extra kick
- Be Sure to Preheat the Oven for evenly cooked tarts with a flaky crust and good texture.
- Serve with stabilized whipped cream or vanilla bean ice cream to thrill the kids.
Variations
Try substituting the pumpkin for candied yams, butternut squash, or sweet potato for an all-new tart.
FAQs
Store in an airtight container in the refrigerator for up to three days.
Pumpkin tarts can be frozen, although some integrity and texture may be affected. The filling may separate slightly and the crust might get soggy.
To freeze, wrap tightly in plastic wrap and foil or place in a freezer bag. These tarts can be frozen for up to two months. Thaw in the refrigerator.
If you don’t have pumpkin spice, mix 1 teaspoon of ground cinnamon, ¼ teaspoon of ground nutmeg, and ? teaspoon of ground cloves.
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Let’s Make Mini Pumpkin Pies
Ingredients
For the crust:
- 1 Pie Crust or store-bought dough (rested and ready to roll) or see my post on how to make pie crust
For the filling:
- 4 tablespoons butter
- ¼ cup light brown sugar
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ½ cup pumpkin puree
- 1 tablespoon flour
- ½ cup sweetened condensed milk
- 1 egg
For the topping:
- ½ cup brown sugar packed
- ¼ cup granulated sugar
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- ½ cup butter melted
- 1 cup all-purpose flour
Instructions
- Roll out the crust dough on a lightly floured surface to about ¼ inch thick.
- Using a 5-inch cookie cutter, press out twelve circles and line 12 sections of a muffin pan with the discs.
- Chill in the pan another 20 minutes.
- Preheat the oven to 350F/180C
To prepare the filling:
- In a medium saucepan, melt the butter over medium heat. Add the brown sugar, sugar, cinnamon, nutmeg, ground cloves, pumpkin, condensed milk, melted butter, egg, and flour. Whisk until the mixture starts to bubble.
- Turn the heat all the way down and continue mixing until it thickens to a spreadable consistency. Remove from heat and set aside.
To prepare the topping:
- Mix both sugars, cinnamon, and salt in a medium mixing bowl. Add the warm melted butter and stir to blend.
- Add flour and mix with a fork until moist clumps form. Set aside.
- Using a tablespoon, add a heaping spoonful of the filling into each tart shell and then crumble the topping evenly over each tart.
- Bake for 25-30 minutes or until the crust is golden brown, remove and allow to cool to room temperature before serving.
Tips + Notes
- Use Fresh Grated Nutmeg to give your Pumpkin Spice an extra kick.
- Be Sure to Preheat the Oven for evenly cooked tarts with a flaky crust and good texture.
Nutrition Information:
Update Notes: This post was originally published on Nov 11, 2017, but was republished with new photos, step by step instructions, cooking tips, and a video in November of 2022.
Amy P says
A very tasty twist on pumpkin pie! I love sweet but these are almost too sweet. Next time I will replace the sweet and condensed milk with evaporated milk. I was quite surprised it called for sweet and condensed milk and sugar. Thank you for creating these recipes for us!
Erren's Kitchen says
You’re so welcome!! Thank you so much for trying the recipe and for the feedback!
Dawn says
I am definitely making these fagain or Thanksgiving. They were a huge hit last year. Your recipes are always spot on..They come out perfectly every time. You have fixed my runny whipped cream problem with your stabilized whipped cream recipe. Do you happen to have any tips for a runny banana cream pie problem 🍌?
Erren Hart says
Thank you for trying our Pumpkin Tarts recipe Dawn and leaving such a positive review. We’re so happy to hear that you enjoyed them and that our recipes always turn out perfectly for you.
For a banana cream pie, we would recommend adding an extra thickener like cornstarch or flour to the custard mixture before cooking. This will help to prevent it from becoming too thin (Or you can check out my strawberry tart recipe for the filling). We hope this helps, and thanks again for trying our recipe.
Belinda says
Can you freeze these?
Erren Hart says
You can, but as the filling is so moist, I have had reports that it some integrity and texture may be affected. The filling may separate slightly and the crust might get soggy.
Erren Hart says
So happy to hear it! Thanks for stopping by and sharing!
Kaslo says
Step 3 under “Prepare the topping” should say “…add a heaping spoonful OF THE FILLING into each tart shell…” so it’s not confused with the topping. Otherwise people might add the topping first if not paying attention. (Not saying I did that…)
Erren's Kitchen says
Thank you Kaslo, I’ll have a look at that, I hope you enjoyed them 🙂
Elise says
I made these with store-bought pie crust dough and fresh pumpkin (because I can’t find pumpkin puree anywhere in Oklahoma City right now). I have to say, these tartlets were MIND-BOGGLING good!
Erren's Kitchen says
Thank you, that’s so good to hear, I’m pleased you enjoyed them 🙂
Elizabeth Miller says
Can you do these in mini muffin pans? If so, how would you adjust the cooking time?
Erren Hart says
I’m sure you could, but as I’ve never done it, I couldn’t give a cooking time. Sorry.
Graham Hine says
Omg used crust recipe with filling and topping recipe. It is so good probably the best pumpkin tart I have ever had
Erren's Kitchen says
That is awesome to hear Graham, Thank you!
Marlene says
I have a 9 1/2 inch tart baking tray. Would I be able to make one large tart with this recipe instead of the small ones?
Erren Hart says
I’m sure you can, but I haven’t done it so it would be difficult to guide you on cooking times. Also, for that size tart, you may need to blind bake the crust first.
Allyson says
Wow these are so perfect for fall!!!
Erren's Kitchen says
Thank you, Allyson!